Today I show you how to make vegan versions of 3 classic party foods! Thanks for watching!
scroll down for recipes
French onion dip mix:
raw cashews:
raw sunflower seeds:
Trader joes onion salt:
Vitamix I use:
1:02 – French onion dip recipe
5:07 – tex mex 7 layer dip recipe
9:49 – buffalo cauliflower dip recipe
French onion dip ingredients
1 cup raw cashews
1 cup plain unsweetened plant milk
Juice of 1 lemon
1 packet French onion dip mix
1 tsp TJ’s onion salt
Blend the cashews and milk in a high powered blender until smooth. Pour in a bowl and mix together the lemon juice, onion dip packet and sprinkle extra onion salt to taste. Let chill in fridge for 1 hour before serving. Serve with ridged potato chips, carrots, cucumber and broccoli florets.
Note- you can sub cashews for sunflower seeds
7 layer dip
1 can vegan refried beans
1 cup cashews (or sunflower seeds)
1 cup plain unsweetened plant milk
1 lemon juiced
2 cloves garlic
Pinch salt
store bought or home made guacamole-
2 large avocados
1/4 red onion diced
Lime juice
Salt and pepper
Chunky salsa (strained)
Vegan cheese shreds
Pico de Gallo
Black olives
Optional- fresh cilantro or green onions
prepare the vegan sour cream by blending the sunflower seeds, lemon juice, garlic and salt in a high power blender until smooth. Set aside. Prepare guacamole by mashing the avocado, onion, lime, salt and pepper in a bowl or use store bought. Strain extra liquid out of salsa. In a glass baking dish or bowl layer the ingredients starting with beans, sour cream, guac, salsa, cheese, pico and olives. Serve with tortilla chips.
Buffalo cauliflower dip
1 cup raw cashews or sunflower seeds
1 cup plain unsweetened plant milk
Juice of one lemon
2 cloves garlic
Pinch salt
1 head cauliflower cut into florets
1 can chickpeas drained and rinsed
1 1/4 cups buffalo sauce
2 tbsp Tapatio
1.5 cups Vegan cheese shreds
Bring large pot of water to a boil. Once boiling add in cauliflower and boil for about 5-6 minutes or until fork tender. Drain and set aside. prepare the vegan sour cream by blending the sunflower seeds, lemon juice, garlic and salt in a high power blender until smooth. Set aside. drain and rinse chickpeas and mash with a fork. In a large mixing bowl combine the sour cream, cauliflower, mashed chickpeas, buffalo sauce and 1/2 cup cheese shreds. Break apart cauliflower as you stir. Pour mixture in baking dish and top with 1 more cup vegan cheese. bake at 375 for 25 mins. Serve with chips, bread, carrot slices or cucumber slices.